Fried Green Tomatoes with Remoulade

The first time I encountered fried green tomatoes, it was a sweltering summer afternoon in Charleston, the kind where the air hangs thick and heavy. The sizzle from the kitchen mingled with the distant hum of cicadas, and a plate arrived, piled high with golden disks. That initial bite—the crisp exterior giving way to the tender, tangy interior—was an unexpected revelation.

I remember making these for a casual backyard gathering, setting up an outdoor frying station as the sun began to dip below the horizon. The aroma of cornmeal and frying tomatoes drifted across the yard, drawing neighbors over before dinner was even ready. It wasn’t just about the food, it was about the collective anticipation and the joy of sharing something so comforting and delicious.

Ingredients

• Green Tomatoes: These aren’t just unripe red tomatoes; they have a distinct firmness and tartness that holds up beautifully to frying.
• Kosher Salt & Black Pepper: Essential for seasoning the tomatoes themselves and drawing out excess moisture, which is key to their crispness.
• All-Purpose Flour: This first layer provides a dry surface for the egg mixture to adhere to, ensuring an even coating.
• Eggs & Whole Milk: The wet binding agent that helps the cornmeal mixture stick, creating that signature golden crust.
• Cornmeal: The heart of the Southern crust, giving it that classic gritty texture and golden hue.
• Breadcrumbs (preferably panko): Panko adds an extra layer of shatteringly crisp texture that regular breadcrumbs sometimes miss.
• Garlic Powder & Paprika: These spices infuse a subtle savory warmth and a touch of color into the breading, elevating the flavor.
• Vegetable Oil: A neutral oil with a high smoke point is crucial for frying without imparting unwanted flavors.
• Mayonnaise: The creamy base for our zesty remoulade, providing richness and body.
• Dijon Mustard & Whole Grain Mustard: Dijon brings a sharp, tangy kick, while whole grain adds a lovely texture and complex flavor.
• Prepared Horseradish: This gives the remoulade a fantastic zing and a subtle, peppery heat that cuts through the richness.
• Lemon Juice: Essential for brightness and balancing all the rich flavors in the sauce; freshly squeezed is always best.
• Hot Sauce: Just a dash adds a welcome layer of warmth and a bit of playful heat to the sauce.
• Capers: Finely chopped, these briny little gems contribute a salty, tangy pop that’s iconic in a good remoulade.
• Parsley: Fresh, finely chopped parsley brightens the sauce with its herbaceous notes and adds a lovely flecked appearance.
• Smoked Paprika: Distinct from regular paprika, the smoked variety adds a deep, smoky undertone that makes the remoulade incredibly complex.
• Garlic Clove: Minced finely, it provides an aromatic foundation that rounds out all the other bold flavors in the sauce.

Instructions

Prep Your Tomatoes:

Lay out your beautiful green tomato slices and sprinkle them with salt, giving them about ten minutes to release their moisture. Once they’ve beaded up, pat them thoroughly dry—this step is your secret weapon for ultimate crispiness.

Set Up Your Breading Station:

Grab three shallow bowls: one for flour, one for your whisked eggs and milk, and the third for the cornmeal, breadcrumbs, and seasonings. Arrange them like an assembly line, ready for action.

Coat Each Slice:

Take each tomato slice on a journey: first a quick dust in flour, then a dip in the egg wash, and finally a generous roll in the seasoned cornmeal mixture. Make sure every inch is covered and gently press to ensure the coating really sticks.

Heat the Oil:

Pour about half an inch of vegetable oil into your largest skillet and warm it over medium heat until it shimmers invitingly, around 350•F. If you have a thermometer, use it; otherwise, a small drop of breading should sizzle immediately.

Fry to Golden Perfection:

Carefully place your coated tomato slices into the hot oil, making sure not to crowd the pan. Let them fry for 2-3 minutes per side, turning them gently until they're gloriously golden brown and wonderfully crisp. As they finish, transfer them to a paper-towel-lined plate to drain away any excess oil.

Whip Up the Remoulade:

While the tomatoes are frying, whisk together all the remoulade ingredients in a small bowl until they’re perfectly smooth and creamy. Give it a taste, and don’t hesitate to adjust the salt, pepper, or lemon juice to your liking.

Serve & Enjoy:

Arrange your piping hot fried green tomatoes artfully on a platter, with a generous bowl of that vibrant remoulade sauce alongside for dipping.

Save

One summer evening, after a particularly long day, I made these for just myself and my partner. We ate them straight from the paper-towel-lined plate, standing in the kitchen, the warmth of the tomatoes matching the quiet contentment in the room. It was a simple meal, but the shared enjoyment and the perfectly tangy crunch turned it into a small, cherished ritual.

The Art of the Green Tomato Selection

Choosing the right green tomatoes makes all the difference for this recipe; you want them firm to the touch with a vibrant green hue, not just under-ripe red ones. Their inherent tartness and sturdy texture are what allow them to stand up so well to the frying process without becoming mushy. Avoid any with soft spots or blemishes, as they won’t hold their shape as nicely.

Mastering Your Breading Station

Setting up an efficient breading station isn’t just about cleanliness, it’s about creating a smooth workflow that ensures every tomato slice gets an even, delightful coating. A crucial tip I learned is to use one hand for the dry ingredients (flour, cornmeal) and the other for the wet (egg wash), keeping your hands from becoming a gloppy mess. This technique makes the entire process so much less stressful and more enjoyable.

Serving & Savoring Every Bite

These fried green tomatoes are truly best served immediately, when their crust is at its crispiest and the interior is still warm and tender. While they shine as a classic appetizer, don’t shy away from integrating them into other meals, they make a fantastic addition to a brunch spread or even tucked into a sandwich.

• Consider them a vibrant topping for grilled fish or chicken.
• They’re surprisingly delicious alongside a hearty breakfast burrito.
• Always have extra remoulade on hand; it disappears quickly.

Save

There’s something truly magical about transforming humble green tomatoes into such a memorable dish. I hope this recipe brings as much joy and deliciousness to your table as it has to mine.

Recipe FAQs

→ Why salt the green tomatoes before frying?

Salting the green tomato slices helps draw out excess moisture. This crucial step prevents them from becoming soggy and ensures a crispier, more flavorful result when fried.

→ What's the best oil temperature for frying?

Maintain the vegetable oil at around 350°F (175°C). This temperature ensures the tomatoes cook evenly and achieve a golden-brown, crispy exterior without absorbing too much oil or becoming greasy.

→ Can I make the remoulade sauce ahead of time?

Absolutely! The remoulade sauce benefits from sitting for a short while, allowing the flavors to meld. You can prepare it a few hours or even a day in advance and store it covered in the refrigerator.

→ How can I add a spicy kick to this dish?

To introduce more heat, consider adding a pinch of cayenne pepper to the cornmeal breading mixture. You could also increase the amount of hot sauce in the remoulade for an extra spicy note.

→ What are good serving suggestions beyond an appetizer?

While excellent as an appetizer, these fried green tomatoes can also serve as a delightful side dish. They make a fantastic topping for sandwiches or burgers, adding a unique texture and tangy flavor.